Twin Sis and I enjoy cooking, although that hasn’t always been the case… at least for me. In college we lived together in a townhome, and, most nights we either picked up food or Twin Sis handled the meal while I helped.

I got into blogging in college and we decided to begin a cooking blog together called Twin Cookin’. That lasted a while until we graduated and moved out. However, when I began living on my own, I started to enjoy cooking more and more. It is therapeutic for me. I’m the type of cook that loves to follow recipes and get nervous veering away from ingredients and flavors someone else has already figured out worked well together.

Twin Sis, on the other hand, loves to experiment with new flavors. In an effort to bring us back to our Twin Cookin’ roots, I’ve asked her to develop recipes to share on my blog. So here’s the first of many for you guys!

Ham & Veggie Stuffed Baked Potato

Ingredients

All of these ingredients are measured by the eye and your taste, so feel free to add as little or as much as you want based on your preferences.

1/2 cup frozen peas

1 slice Canadian bacon

1/4 large onion chopped

1 tablespoon Parsley chopped

1/2 cup chopped mushrooms

1 potato

Butter

Asiago Cheese

Cayenne Pepper (optional)

dollop of Sour Cream (optional)

Steps:

1.Preheat oven to 425 degrees.

2. Meanwhile, line a baking sheet with foil. Wash and dry the potato. Pierce the outside with a fork. Rub the outside with olive oil and sprinkle with sea salt.